Yeasted Waffles with Butter Syrup

I threw a little Mother's Day brunch yesterday for three close friends and we had these waffles. They were so. stinking. good. The syrup is my friend Crystal's recipe and the combination of the two is beyond amazing. And also, full of butter.


Yeasted Waffles

3/4 tsp yeast
3 cups flour
1 1/2 tbsp sugar
3/4 tsp salt
3 cups milk
12 tbsp melted and cooled butter
3/4 tsp vanilla
3 eggs, separated

The night before, mix dry ingredients and stir in milk then butter and vanilla. Cover with plastic wrap and let sit overnight at room temperature.

In the morning brush your waffle iron with oil and preheat. Separate the eggs and stir the yolks into the batter. Beat the egg whites until they hold soft peaks and gently stir them into the batter. Cook 3 to 5 minutes on your waffle iron.



Butter Syrup

Boil:
one stick butter
1/2 cup buttermilk
3/4 cup sugar

Take off burner and add:
1/2 tsp vanilla
1 tsp baking soda


I also made these sauteed apples from Allrecipes.  They were really good alone but also awesome on top of the waffles.

Buttermilk Waffles

I used to think I didn't like waffles very much. I resisted trying this recipe because I thought, "How good can waffles possibly be?" Turns out, REALLY good.

Buttermilk Waffles
from America's Test Kitchen
Makes 3 to 4 depending on size of waffle iron
(I usually quadruple the recipe so there are a few leftovers for quick before-school breakfasts in the freezer)

The secret to great waffles is a thick batter, so don't expect a pourable batter. The optional dash of cornmeal adds crunch to the finished waffle (I've never tried it). Make toaster waffles out of leftover batter - undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Then pop them in the toaster as you like for a quick breakfast.

1 cup all-purpose flour
1 Tbsp cornmeal (optional)
1/2 tsp salt
1/4 tsp baking soda
1 egg, separated
7/8 cup buttermilk (AKA 2 Tbsp short of a cup)
2 Tbsp unsalted butter, melted and cooled

VARIATION: Almost As Good As Buttermilk Waffles
If you're out of buttermilk, try this sweet-milk variation. By making your own baking powder (using baking soda and cream of tartar) and by cutting back on the quantity of milk, you can make a thick, quite respectable batter. The result is a waffle with a crisp crust and moist interior. Follow the recipe below, adding 1/2 tsp cream of tartar to the dry ingredients and substituting a scant 3/4 cup milk for buttermilk.

1. Heat waffle iron. Whisk the dry ingredients together in a medium bowl. Whisk the egg yolk with the buttermilk and butter.

2. Beat the egg white until it just holds a 2-inch peak.

3. Add the liquid ingredients to the dry ingredients in a thin steady stream while mixing gently with a rubber spatula. (Do not add liquid faster than you can incorporate it into the batter.) Toward the end of mixing, use a folding motion to incorporate the ingredients. Gently fold the egg white into the batter.

4. Spread an appropriate amount of batter onto the hot waffle iron. Following the manufacturer's instructions, cook the waffle until golden brown, 2 to 5 minutes. Serve immediately. (In a pinch, you can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)

Syrup-less Waffles

My solution to less mess breakfast before school:

Waffles

3 eggs
1 TB vanilla
1 TB baking powder
1/2 c. sugar (only 2 tsp. if you're eating with syrup)
1 c. milk
1/2 tsp salt
2 c. flour
1/2 bag mini chocolate chips

Mix all ingredients together and cook in heated waffle iron. I like to dust the top with powdered sugar, my kids don't though.

For Chocolate dessert waffles: add 1 oz. melted chocolate and nuts if desired